Quick & Easy

Spanakopita quesadillas

How's this for fusion? Delicious Greek spinach and feta pie meets the easy, breezy Mexican quesadilla for a low-GI snack you'll make over and over.
Spanakopita quesadillasJames Moffat



1.Heat oil in a large heavy-based non-stick frying pan over medium heat. Cook onion, garlic and spinach, stirring, for 2 minutes or until softened. Transfer to a large bowl; stand to cool slightly. Wipe pan clean with paper towel.
2.Add egg, fetta, parmesan, lemon rind and 2 tablespoons of the dill to spinach mixture. Season with pepper; mix well to combine.
3.Heat frying pan over low heat. Spread a quarter of the spinach mixture over one half of a tortilla; fold over to enclose. Repeat with remaining spinach mixture and tortillas. Cook quesadillas, in batches, for 3 minutes each side or until warmed through and golden.
4.Combine cucumber, tomato and remaining dill in a medium bowl; season with pepper.
5.Cut quesadillas into wedges. Serve with cucumber salad, tzatziki and lemon wedges.

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